- roast the cleaned and spiced cauliflower - sauté the leeks and garlic - dissolve the bouillon cubes in water to make the broth - transfer everything to a large stock pot
- add diced potatoes, aromatics - simmer 10-15 min - add the roasted cauliflower, simmer 5 more min - remove from the heat, add cream - blend using immersion blender - garnish and enjoy
- with a side of crusty bread - garnished with fresh herbs and crunchy toppings - with side salad - topped with bacon, smoked salmon, or shredded chicken